Are you one of the many people out there who are trying to cut back on their red meat consumption? To me, nothing can substitute for a great steak so I won't say this dish will make you forget your favorite tenderloin! But potatoes and chickpeas do make a great vegetarian meal - even if you are not a vegetarian! This curry dish is quick and easy to prepare. I usually wrap them in a flour tortillas so I can freeze them and pull them out for a quick workday lunch. Even though I add mango chutney inside the lunch wraps, I also take a bit extra a long for extra flavour.
Of course, they are also great as a main dinner meal sans tortilla - easy, quick and delicious. Naan bread would make a great accompaniment so you can slop up the leftover sauce on your plate!
1.5 lbs potatoes
1 tbsp vegetable oil
2 cups chick peas
2 tsp mustard seeds
1 large onions, chopped
4 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp tumeric
1 tsp garam masala
1/4 tsp cinnamon
1/4 tsp cloves
1 tsp ground cumin
1/2 tsp coriander
1 small jalepeno, diced
1/2 tsp salt
2/3 cup stock or water
1 cup peas
6 large soft tortillas
store bought mango chutney - optional (but really good)
What to do
- Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
- Heat oil in large skillet over medium heat.
- Add mustard seeds and cook till they start to jump and pop.
- Add the onions and cook with low heat till soft. Stir frequently.
- Add the rest of the spices, salt, jalapeno, chickpeas and potatoes.
- Stir for a minute or two until everything is nicely mixed.
- Add water or stock. Stir. Cover.
- Simmer for 15-20 minutes until potatoes are cooked and tender.
- Add the peas, cover pan and cook for another 5 minutes or so.
- I like to mash up the mixture just a little - but up to you!
- Cool for 15 minutes.
- Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
- Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
- Wrap like a burrito. If you need instructions on wrapping look here:http://www.ehow.com/how_5327072_wrap-perfect-burrito.html
- Roll up finished wraps in plastic wrap and place on a cookie sheet.
- Place in freezer until ...well... all are frozen and then place them in a larger ziploc, if desired, and store in freezer until needed.
- To enjoy, simply microwave for two minutes or heated through.
- Throw some extra chutney in your lunch bag!